WESTERN KY (2/4/12) – SurfKY News would like to welcome locally renowned author and culinary columnist Marjorie Sanders to our staff of professional columnists.
Mrs. Sanders was born in the days when feeding the family involved building a fire and cooking food that was family-raised in the field and the garden on a black iron box stove. As the years progressed, she learned the ins and outs of cooking from every venue and angle possible. Inevitably, Mrs. Sanders took her many talented skills in the culinary arts to a community level, publishing a highly popular cookbook entitled, “Kennessee Kooking.”
Without further ado, we proudly present the Food Page with Marjorie Sanders…
At age 86, she was still chasing tennis balls! Garnet Pennington started playing tennis when she was still in 
high school in Livermore, Kentucky. She graduated from nursing school in St. Joseph Hospital in Lexington and got a nursing certificate from Murray State to teach nursing. Meanwhile she married and raised four children as a single mom. Retiring from nursing didn't mean she left the tennis court, but she added volunteer work for Red Cross, the Library, Glema Marhr Center for the Arts, and United Methodist Church to her agenda. Only recently has a back problem become so severe she has had to hang up her tennis racket, but she still visits the court that was dedicated to her on the Madisonville Community College. She is looking forward to following a tennis career for her grandson, Beck Pennington, who has signed for a spot on the University of Kentucky tennis team.
"Penny", as she is known by many, still enjoys cooking for her children, grandchildren and great-grandchildren, especially when she hosts the entire family for a week on the Gulf every summer. One of her special recipes is Potato Soup, especially for cold winter days, such as we have been having.
PENNY'S CHEESY POTATO SOUP
•3 large peeled and chopped potatoes
•Water (enough to cover potatoes)
•1/2 cup celery slices
•1/2 cup grated carrots
•1/4 cup chopped onions
•1 tsp. parsley
•1/4 tsp. salt
•Pepper to taste
•1 chicken bouillon cube
•Combine and shake: 1 1/2 cups milk
• 2 Tbsps. flour
•1/2 lb. Velveeta cheese, chopped
Put first 9 ingredients in a large pan and stir well. Cover and simmer 15-20 minutes, or until potatoes are done. Pour milk/flour mixture in pan and add cheese. Ready to serve when cheese has melted. (This makes about 4 servings, but is easy to double.) Enjoy!
Another recipe from Penny that I LOVE:
PEANUT BUTTER FUDGE
•3 cups sugar
•1 1/2 cups milk
•1/4 cup white Karo syrup
•1/2 stick butter
•1/2 to 3/4 cup peanut butter
•1 tsp. vanilla
Cook sugar, milk and Karo syrup until soft ball forms when dropped in a cup of cool water, then add butter, peanut butter and vanilla. Beat until thick enough to drop on waxed paper. If it gets too hard to drop, add milk until it is the right consistency.
Marjorie Sanders
Food Page
SurfKY News
Do you have a great cook that you would like Marjorie to feature? Or if you have a comment on this article, contact Marjorie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
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